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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 60 |
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Tiny toffee bits add a delightful crunch to this creamy fudge. I decorated each piece with a green frosting rosette for our church's St. Patrick's Day fundraiser dinner. By changing the design, you have dessert for any occasion. Ingredients:
1 can (14 ounces) sweetened condensed milk |
2 cups vanilla or white chips |
1 cup milk chocolate chips |
1 tablespoon butter |
dash salt |
3/4 cup chocolate-covered english toffee bits |
1/8 teaspoon rum extract |
1 cup vanilla frosting |
green food coloring |
Directions:
1. Line a 9-in. square pan with foil and grease the foil; set aside. In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted. Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits and extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
2. Using foil, remove fudge from pan; carefully remove foil. Cut fudge into 1-in. squares. Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square. Yield: about 2-1/4 pounds.
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